Hi All!
Hope everyone is having a good week! Mine has been a little hectic, but it’s almost over! And today I am back to share one of my family’s favorite recipes: Pumpkin Chocolate Chip Cookies!
Growing up, fall just wouldn’t have been fall without smelling these cookies baking up in my house each year. A heavenly aroma of sugar cookies with hints of pumpkin and cinnamon that simply tickle the senses and make me so happy! My mom would bake these all the time when I was little and now that I’m an adult, I make them year after year too.
This cookie is essentially a seasonal enhancement to the classic chocolate chip. The pumpkin and cinnamon add autumn flair and the end result is a delicious fall cookie that is not too overpowering in pumpkin flavor. They are also fairly easy to make from scratch and bake up super soft and delicious!
One bite and you will easily win everyone over, even those who claim to not be into pumpkin spice. And for those of you who already are pumpkin lovers, then you can rejoice with delight!🎃
So let’s get on to the recipe with some pictures!
Pumpkin Chocolate Chip Cookies
Ingredients:
1 cup sugar
1 cup canned pumpkin
½ cup oil
1 egg
2 cups flour
½ tsp. salt
1 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. milk
1 tsp. vanilla
1 cup chocolate chips
Directions:
Preheat oven to 375°.
Lightly grease cookie sheets.
Mix together the pumpkin, sugar, oil, and egg in either a stand up mixer or with a hand held mixer.
Well blended.
In a separate bowl, sift together the flour, salt, cinnamon, & baking powder. Then add to pumpkin mixture.
Flour mixture & pumpkin mixture combined.
Dissolve baking soda, milk, & vanilla in another small bowl.
Then add to pumpkin mixture and mix again until just combined.
Be sure to scrape the sides of the bowl & make sure all of the flour is mixed well!
Lastly, add in one cup of chocolate chips.
Stir in the chocolate chips.
Finished cookie dough – yum!
Essential tools for any baker!
Scooped & ready to go in the oven.
Perfectly baked after 8-9 minutes!
Be sure to transfer cookies to a handy cooling rack.
And now consume with a tall glass of milk like so!
Delicious!
Just a side note about the essential tools for any baker picture. I grew up baking quite often because my Mom was an avid baker. An avid baker who never used a cookie scoop or silpat mats! I actually don’t know how her cookies used to come out so good because I feel like before I got these mats it was SO easy to burn my cookies, or have them come out flat, or not be able to figure out what the heck went wrong. Anyway, my point is that these items have really helped me to create perfect cookies.
The cookie scoop is really just handy, it’s not a necessity – my mom would use two spoons- but it’s faster to use a scoop and your cookies come out more uniform.
The silpat mats, though, are life changing in baking land. I love these for a couple of reasons. One, I never have to bother getting out the Pam to grease the cookie sheet. The mat is nonstick and really works! The second reason is that they make clean up a snap! You simply wipe down the mats with a wet sponge and the cookie sheets are protected and don’t even need to be cleaned. No more burnt on cookies. They are like magic and they last a while. I have one that is probably 5-6 years old that I feel like it is just now on it’s last leg (the nonstick is wearing out). I feel that is a good amount of time that it has lasted especially considering how much I use them.
Below are step by step instructions for easy reading for when you make these cookies!
- Preheat oven to 375°.
- Lightly grease cookie sheets.
- Mix together the sugar, pumpkin, oil, and egg in either a stand up mixer or with a hand held mixer.
- In a separate bowl, sift together the flour, salt, cinnamon, and baking powder.
- Slowly add the flour mixture to the sugar, pumpkin, etc mixture.
- In a small separate bowl, dissolve the baking soda, milk, and vanilla. Then add to the rest of ingredients in your main mixing bowl and blend well.
- Lastly, add the chocolate chips to the batter and stir in.
- Drop lightly onto your lightly greased cookie sheet.
- Bake approximately 10-12 minutes.***
- Cookies will be soft & moist!
Yields roughly 3 and a 1/2 dozen cookies.
*** I would first check these after 8-9 minutes. I did 9 minutes for my first couple of batches and then 8 for my last one. It’s always best to check a little early since burnt cookies are the worst! 😉
Do you like pumpkin flavored foods?! I sure do – but I wouldn’t say I’m a fanatic. I like pumpkin spice lattes, but not really pumpkin coffee so I would say I’m picky about the flavoring. Let me know in the comments what pumpkin seasonal foods are your favorites!
Hope you enjoy making and eating these as much as I do! 🙂
xo
Holly
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